In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 tsp salt and ½ tsp pepper. Season chicken with chili powder mixture.
Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165°, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
Tags: chicken, cinco-de-mayo, damndelicious, dinner, family, holiday, main, mexican, michele, taco, tortilla
